Raspberry Tea Cake with Mascarpone Cream Filling Recipe
Raspberry tea cake with mascarpone cream filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Kitchen scale
- Loaf pan
- Cooling rack
- Cake tester
- Hand mixer
- Bread knife
- Oven
- Mixing bowl
- Spatula
- Measuring cup
- Plate
- Refrigerator
- Plastic wrap
Ingredients
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon almond extract
- 3/4 cup (170g) sour cream
- 1 cup (120g) raspberries, fresh preferred
- 1 1/4 cups (284g) whipping cream
- 2/3 cup (132g) granulated sugar, divided
- 1 cup (227g) mascarpone cheese
- 1/2 teaspoon King Arthur Pure Vanilla Extract
- 2 tablespoons (25g) Chambord, optional
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